Mojito Cupcakes

Popular
Mojito Cupcakes
240 min.
24
244kcal

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Indulge in a delightful twist on a classic cocktail with these Mojito Cupcakes! Perfect for summer gatherings, birthday parties, or any celebration, these cupcakes bring the refreshing flavors of a mojito right to your dessert table. With a light and fluffy cake base infused with zesty lime and fresh mint, each bite is a burst of tropical goodness that will transport you to a sun-soaked beach.

What sets these cupcakes apart is the unique syrup that seeps into the center, adding an extra layer of flavor and moisture. Topped with a generous swirl of whipped cream and garnished with a fresh mint leaf and a slice of lime, they are as visually appealing as they are delicious. Each cupcake is a perfect balance of sweetness and tang, making them a crowd-pleaser for both adults and kids alike.

Not only are these Mojito Cupcakes a feast for the taste buds, but they are also surprisingly easy to make. With just a few simple ingredients and some basic kitchen equipment, you can whip up a batch that serves 24 people in just a few hours. So gather your friends and family, and get ready to impress them with this fun and flavorful dessert that captures the essence of a classic mojito in cupcake form!

Ingredients

  • box cake mix white
  • cup seltzer water 
  • 0.3 cup vegetable oil 
  • 0.3 cup rum extract 
  • tablespoons mint leaves fresh chopped
  • teaspoons lime zest grated
  •  egg whites 
  • 0.5 cup granulated sugar 
  • 0.3 cup butter 
  • 0.3 cup rum extract 
  • cups whipping cream 

Equipment

  • bowl
  • sauce pan
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups.
  3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. In 1-quart saucepan, mix syrup ingredients.
  4. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
  5. Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle.
  6. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
  7. Pipe or frost each cold cupcake with whipped cream.
  8. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.

Nutrition Facts

Calories244kcal
Protein3.53%
Fat59.88%
Carbs36.59%

Properties

Glycemic Index
4.25
Glycemic Load
2.91
Inflammation Score
-4
Nutrition Score
3.5134782791138%

Flavonoids

Eriodictyol
0.19mg
Hesperetin
0.14mg
Naringenin
0.01mg
Apigenin
0.03mg
Luteolin
0.08mg

Nutrients percent of daily need

Calories:243.53kcal
12.18%
Fat:16.49g
25.37%
Saturated Fat:8.12g
50.76%
Carbohydrates:22.68g
7.56%
Net Carbohydrates:22.38g
8.14%
Sugar:14.12g
15.69%
Cholesterol:33.62mg
11.21%
Sodium:188.15mg
8.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.19g
4.37%
Vitamin A:548.54IU
10.97%
Phosphorus:91.44mg
9.14%
Vitamin B2:0.12mg
7.21%
Calcium:69.89mg
6.99%
Vitamin K:7.1µg
6.76%
Vitamin E:0.78mg
5.22%
Selenium:3.52µg
5.03%
Folate:17.17µg
4.29%
Vitamin B1:0.05mg
3.58%
Vitamin D:0.48µg
3.17%
Vitamin B3:0.55mg
2.74%
Iron:0.49mg
2.72%
Manganese:0.05mg
2.62%
Vitamin B5:0.15mg
1.51%
Potassium:52.73mg
1.51%
Magnesium:5.54mg
1.39%
Zinc:0.19mg
1.26%
Copper:0.02mg
1.23%
Fiber:0.29g
1.17%